Hailing from Louisiana, this chicken and sausage jambalaya is a classic Creole rice dish that features a fragrant medley of spices, vegetables, and smoky andouille sausage and tender chicken.
Heat oil over medium heat in a large dutch oven. Add the sliced sausage and chicken meat to the dutch oven and fry until lightly seared, about 5 minutes.
Add the onion, bell peppers, and celery and cook until the onion is soft. Add the garlic and cook for 1 minute.
Add the tomatoes, paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Stir well.
Stir in the white rice and chicken broth. Bring the mixture to a boil then reduce the heat to medium-low, cover, and allow to simmer until the rice is just cooked (about 20 minutes), stirring every few minutes.
Stir in the shrimp (if using), cover again, and allow to simmer for another 5 minutes, or until the shrimp are cooked through.